5 c. eggnog
1/3 c. sugar
3 env. unflavored gelatin
6 tbsp. cold water
1/2 tsp. ground nutmeg
2 c. whipping cream, whipped
2 pkg. (10 oz. each) frozen raspberries, thawed
2 tbsp. each cornstarch & brandy

Heat 1 cup eggnog until scalding. Stir in sugar. In separate bowl sprinkle gelatin over cold water until soft. Stir into hot eggnog. Heat and stir until gelatin dissolves. Pour into large bowl. Stir in remaining eggnog and nutmeg. Chill until slightly thickened. Fold in whipping cream. Spoon into mold and chill.

For Sauce: Drain raspberries into measuring cup. Should have about 1 cup juice. Blend juice with cornstarch in saucepan until smooth. Add a pinch of sugar. Heat to boiling, stirring until clear. Stir in berries and brandy. To serve, unmold onto platter and spoon sauce on top.